Chocolate Covered Fruit

Recipe by RecipeNut
READY IN: 30mins




  • Peel oranges and separate into sections.
  • Wrap sections in plastic wrap so they do not dry out.
  • Rinse strawberries under cold running water, do not remove the stems.
  • Pat berries completely dry with paper towels.
  • Set fruit aside.
  • Fruit should be at room temperature for dipping.
  • Place peanuts in a small bowl.
  • Into a double boiler top, not over water, grate semi sweet chocolate squares.
  • Set candy thermometer in place, set aside.
  • Heat water to boiling in double boiler bottom; remove from heat.
  • Place double boiler top over hot water; melt chocolate, stirring constantly with rubber spatula, until temperature reaches 130 degrees.
  • Immediately discard hot water from double boiler bottom and refill with cold water to come one-third of the way up the side of the double boiler.
  • Set top in place and cool chocolate, stirring constantly, until chocolate temperature reaches 83 degrees.
  • Remove double boiler top and replace cold water in bottom with warm water (about 85 degrees).
  • This will keep the chocolate and dipping consistency longer.
  • With fingers, hold one piece of fruit at a time and dip it into chocolate, leaving part of fruit uncovered.
  • Shake off excess chocolate or gently scrape one side of fruit to remove excess.
  • Place on waxed paper.
  • Working quickly, stir peanuts into leftover chocolate in pan.
  • Drop mixture by tablespoonfuls onto waxed paper.
  • Let chocolate covered fruit and peanut clusters stand until chocolate is set (about 10 minutes) before removing from waxed paper.
  • Serve dipped fresh fruit same day.
  • Store peanut clusters in tightly covered container; use within one week.
  • Note: Chocolate can be easily melted in the microwave as well.
  • Break chocolate into chunks and microwave in increments of 20-30 seconds, stirring in between each session.